Bitter Greens and Feta Orzo
This simple orzo dish features the delightful bitterness of mixed greens perfectly balanced by salty feta cheese and a hint of lemon. It's a quick and satisfying weeknight meal that celebrates fresh, vibrant flavors.
Prep Time
25 min
Difficulty
Easy
Servings
4
Calories
450 kcal
Instructions
- 1
Cook orzo pasta according to package directions in a large pot of salted boiling water. (10 minutes)
~10 min - 2
While the orzo cooks, finely chop the mixed bitter greens and mince the garlic. Crumble the feta cheese. (2 minutes)
~2 min - 3
Drain the cooked orzo, reserving about 1/2 cup of the pasta water. Return the orzo to the pot. (1 minute)
~1 min - 4
Add the chopped greens, minced garlic, olive oil, lemon juice, salt, and pepper to the warm orzo. Toss well. (3 minutes)
~3 min - 5
Gradually add the reserved pasta water, a tablespoon at a time, if needed, to create a light sauce that coats the orzo and greens. (1 minute)
~1 min - 6
Gently fold in most of the crumbled feta cheese. (1 minute)
~1 min - 7
Serve immediately in a large bowl, garnished with the remaining feta cheese.
Tips
- For a milder bitter flavor, you can blanch the greens for 30 seconds in boiling water before adding them to the orzo.
- This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the greens may become slightly wilted.
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